After a winter, it is estimated that many people have unknowingly grown fat on their bodies. By the time they find that the buttons of their pants can no longer be buttoned, it is too late to regret their greed ~
I believe that what most beautiful women care about is how to eat delicious and healthy without getting fat
Who says you can't have your cake and eat it all?
This konjac stewed chicken can be said to be a powerful meat dish that warms the stomach and heart. It is nutritious and delicious, and you don't have to worry about getting fat ~~
Highly recommended!! Konjac absorbs the deliciousness of chicken. The chicken is tender and delicious, but the simple seasoning is absolutely strong ~
Stewed chicken with konjac
By EmilyGibson
Recipe Recommendations
- chicken appropriate amount
- konjac appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- Pi County bean paste appropriate amount
- cooking wine appropriate amount
- aniseed appropriate amount
- rock sugar appropriate amount
- chili appropriate amount
- slightly spicy
- stewed
- an hour
- ordinary
Steps for Stewed chicken with konjac
1
1. Cut the chicken into small pieces with flying water for later use. Cut the green onion, cut the garlic into sections, and slice the ginger into slices. Cut the konjac into flower with a knife. First cut the konjac into thicker strips, cut a knife in the middle of the strip, and then pass one end of the konjac through the gap. Prepared konjac blanching water for later use
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2. Do not put the oil in the pan. Put the chicken skin side down and heat it over low heat. You will see the chicken oil slowly seeps out.
3
3. Pan-fry until both sides are golden brown, add onions, ginger and garlic and saute until fragrant. Add 1 spoonful of Pi County bean paste and stir fry well
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4. Add the cooking wine, soy sauce, and juice into the pan, add the aniseed, pepper, rock sugar, and salt to boil over high heat
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5. Pour the boiled konjac and chicken into the pot together with the soup, and simmer for half an hour on low heat. Add garlic leaves, pepper powder, and gather the juice over high heat.Stewed chicken with konjac Make Tips
[Tips] 1. Fry the chicken over low heat, making full use of the oil of the meat itself to fry the meat until golden brown. 2. Pi County Douban itself has salty taste, and when adding salt, it should be adjusted according to personal taste. 3. I don't like spicy food, so I add peppers and feel more delicious. I don't have to put away what I don't like. 4. Stewing with small earthen pot can make the dishes more delicious. 5. Blanching konjac with water can make the taste of konjac stronger and effectively remove astringent taste. [Life Tips]-How to make konjac more delicious. Konjac is really a good thing. It not only tastes good, but also detoxifies and cleans the intestines. But it just doesn't taste well. How can we make the konjac fully taste? 1. Cut flower knife. In addition to the method I introduced above, you can also use a knife to change the konjac into the flower knife shape you like. 2. Frozen konjac. I believe everyone has eaten frozen tofu before. The reason is the same. The frozen konjac is like a sponge full of honeycombs, which can fully absorb the taste of the soup.